Break graham crackers and place into a food processor. Process until finely ground. Add flour, sugar and salt - pulse until combined. Add butter and pulse until the butter is evenly cut into the flour mixture. Add eggs and zest - pulse just until blended. Scoop wet crumbs into a 12" x 17" baking sheet coated with cooking spray - press mixture down to form an even crust.

Add dollops of the jam over the top of the crust and gently spread to cover.

To prepare the topping

In a large mixing bowl, beat butter until smooth. Add sugar and salt - beat mixture until light and fluffy. Add eggs, one at a time, beating until well combined after each. Mix in vanilla. Add coconut and stir just until combined.

Drop small dollops of the coconut mixture all over the top of the jam, covering it as best as possible - don't try to get it perfect. Place pan into the oven and bake until golden brown, about 20 to 30 minutes. Remove from the oven and place onto a wire rack to cool. Once cool, place pan into the refrigerator to chill until firm before cutting, about 1 hour.